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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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Indian Journal of Nutrition and Dietetics
Number of Followers: 1  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0022-3174 - ISSN (Online) 2348-621X
Published by Informatics Publishing Limited Homepage  [20 journals]
  • Healthy Eating Index and Lipid Profile of Franchised Fast-Food Consumers
           in Nigeria

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      Authors: Olajumoke Y. Uthman-Akinhanmi, Oyetunji O. Akinola, Opeyemi O. Bolajoko, Olawunmi I. Oguntade, Dolapo O. Akanmu, Margaret M. Mosimabale
      Pages: 398 - 407
      Abstract: Humans need food throughout life, while all foods provide essential nutrients and energy and when consumed leads to healthy growth and development and in another way, it may lead to disorders and diseases. To assess the healthy eating index, the lipid profile of fast-food consumers in Nigeria using Lagos State as a case study. The study was aimed to find the frequency of fast-food consumption to traditional food, relationship between fast food consumption and Healthy Eating Index (HEI), relationship between HEI and blood pressure and effect of HEI on lipid profile. A cross-sectional study was carried out on a sample of people patronizing franchised fast food in Nigeria using one of the highly populated industrial states, Lagos. Three hundred subjects (male and female) no less than age 12 years, using a simple random sampling method considering ten local governments in the State. The subjects on a specific diet, suffering from any disease were not considered for the study as exclusion criteria. Questionnaires contained different sections, socio-demographic characteristics, measurement of anthropometric, lifestyle history of diseases and frequency of fast-food consumption were used. The study showed that while many respondents (42.75%) consume fast food daily, no significant difference existed between HEI and fast-food consumers, a significant difference occurred in the variables used for HEI and lipid profile, except in HDL. The study also showed no significant difference between the blood pressure of respondents and fast-food consumption. Good quality diet has a positive effect on human health.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29752
       
  • Quality Deterioration of Rice Grains under High Temperature Stress

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      Authors: Aswathi K P, Ajith K, Ajithkumar B, Aneena E.R
      Pages: 424 - 435
      Abstract: High temperatures, which cause a decline in grain weight and quality, are one of the most significant environmental concerns checking productivity of rice in tropical areas. To combat these problems, understanding the consequences of high temperature stress on nutritional qualities of rice is imperative. An experiment was conducted at Regional Agricultural Research Station, Pattambi during 2019-2020 with rice variety Jyothi cultivated during five dates of planting [June 1st (D1), June 30th (D2), October 1st (D3), October 30th (D4) and January 1st (D5)] under open condition (O) and climate-controlled green house (GH). Grains obtained from different treatments were analyzed for different quality parameters like milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content. Highest milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content were observed during June 1st planting and lowest during January 1st planting. When comparing the two growing conditions, grains obtained from open condition had high milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content than that under climate-controlled greenhouse. The study shows that high temperature stress on plants can be managed by early sowing of rice cultivars in all the three seasons viz. virippu, mundakan and puncha and rice grains obtained from virippu sowing gives good quality grains as compared to that of mundakan and puncha planted grains.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29432
       
  • Proximate, Physico-Chemical, Nutritive and Anti-Nutritive Assessment of
           Raw, Boiled and Roasted Kernels of Anacardium occidentale L. var. W210

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      Authors: Elangovan A, Madhu Priya M, Priyadharshini R, Ravi Shankar S
      Pages: 436 - 454
      Abstract: Cashew (Anacardium occidentale L.) is an evergreen perennial tree, originated from Brazil and now widely grown in the tropics. Cashew is a wonder tree crop, where almost all parts of the tree ranging from roots to apples and nuts are used in various fields. The aim of the present investigation is to analyse the kernels (nuts), var. W210 for understanding its proximate, physico-chemical, nutritive and anti-nutritive aspects in three forms, viz., raw, roasted and boiled state. The roasted samples are comparatively rich in crude carbohydrate (43.26±0.86 g), crude protein (22.80±1.22 g) and calorific value (498.32±1.64 k. cal). Highest lipid and fibre content is reported in raw sample as (33.02±0.94 g) and (8.56±1.62 g) respectively. Moisture content (16.65 ±1.88 g) is the highest to be reported in boiled sample. From the results, it has been clearly understood, that the minerals except iron, are rich in roasted than the other two forms. Roasted sample showed the maximum value of nitrogen (3.66±0.47 g), potassium of about 676.3±0.86 mg, calcium of 75.5±0.44 mg, magnesium of 355.4±0.50 mg and phosphorus of 398.6±1.78 mg/100 g. The iron content was high in raw sample of about 7.73±0.77 mg comparatively. The physico-chemical analysis shows that the total ash content was high in roasted sample which is recorded as 3.05±0.82 g. Other parameters such as acid insoluble ash, water-soluble extractive, alcohol soluble extractive values are found higher in roasted state. The results of anti-nutrient analysis gives a transparent idea that the raw sample has high content of phytic acid (0.445±0.004%), tannins (0.787±0.005%), saponins (0.101±0.003%) and oxalate (0.099±0.004%). The study addresses the nutritional and the anti-nutritional aspect of A. occidentale in its three forms and from the results obtained, we can conclude that the roasted form of seeds are found to be nutritionally superior for consumption as foods for humans.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29546
       
  • Pro-biotification of Underutilized Manila Tamarind Pulverized Seed Blended
           with Muskmelon

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      Authors: Veeresh Nandikolmath, Priti Nandi, Arnab Nag, Subhrajyoti Maity
      Pages: 455 - 466
      Abstract: Probiotics are live microorganisms that offer health benefits to consumers by improving their intestinal microflora balance. The word ‘probiotics’ is derived from the Greek term ‘pro’ and ‘biotic’ that means ‘for life’. Many dairy products and fruit pulp juices are added with probiotic flora. Many juices are also prepared using nutraceutically rich fruit seeds. Pitchellobium dulce seeds are rich in saponins, steroids, glycosides, lipids, phospholipids, polysaccharides, and glycolipids. It has anti-oxidant activity, anti-ulcer activity, free radical scavenging activity, anti-fungal activity, and anti-diabetic activity. In the present work, the probiotic juice was prepared using Pitchellobium dulce seed powder, muskmelon fruit pulp, and two Lactic acid bacteria (Lactococcus lactis and Lactobacillus acidophilus). The final product was evaluated for Colony Forming Unit (CFU), pH, sterility, taste, color, flavor, and texture. It was found that the shelf life of the juice at 40C is 3 months. It has shown that its direct consumption helps in reducing gastric ulcers and other gut-related problems, and if the extract is introduced into the nostril, it will reduce chest congestion. People who are allergic or intolerant to milk-based products can also drink the juice. This study aims to serve a delicious and nutritious drink to promote better health and nutrition for the population.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29877
       
  • Formulation and Evaluation of Nutritional and Bioactive Compounds in a
           Probiotic Beverage Containing Ulva Lactuca

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      Authors: Karishma Yadav; G., Kowsalya S
      Pages: 467 - 477
      Abstract: Edible seaweeds are marine algae and are an active part of various cuisines all over the world. These under-exploited food sources are known as a reserve of micronutrients and bioactive compounds of biological importance. Regarding food production, there is an increasing interest in developing novel functional foods which cater to multi-faceted health benefits and are easily accessible to people. The aim of this study was to formulate and standardise the probiotic beverages with Ulva lactuca and assess the nutritional and bioactive compounds present in the probiotic beverage containing seaweed Ulva lactuca. Whey extracted from cow’s milk was the natural source of lactic acid bacteria. Nutritional composition, mineral content, total phenolics, flavonoids and DPPH inhibition activity were estimated, along with sensory evaluation using 9-point hedonic scale rating. The novel probiotic beverage exhibited significant iron content (12.8±0.07 mg/100 ml), which is approximately one-third of RDA suggested by ICMR (2020). Hence, it is considered as a potential supplement for mild to moderate Iron Deficiency Anaemia (IDA) for women of reproductive age (18-27 years). Substantial amount of phytocehmicals like phenols, flavonoids and antioxidants were reported per 10 ml of beverage, affirming it to be a good source of nutritional components.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.31320
       
  • Development and Evaluation of Sorghum and Little Millet Based Ladoo

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      Authors: Joseph Raju P, Kavita Waghray
      Pages: 478 - 491
      Abstract: Millets are called Nutri-cereals which are nutritionally superior when compared to that of staple cereals like rice and wheat and have numerous health benefits in improving the overall health of consumers. In spite of their multiple health benefits, millets are only consumed by people who are of low income group. The present study was done to develop and analyse the nutritional value, physiochemical properties and shelf life studies of millet ladoo as readymade snack which is developed through standardization process by blending the major millet i.e Sorghum (Sorghum bicolor) and minor millet i.e. Little millet (Panicum sumatrense), Tamarind kernel powder (Tamarindus indica), Cardamom (Elettaria cardamomum), Bengal gram flour (chick pea) ghee and palm jaggery powder. Millet ladoo that was highly accepted by thirty semi-trained panel members through nine point hedonic scale by formulating sorghum, little millet and other ingredients showed total carbohydrates, protein, fat and fibre about 55.68, 7.54, 20.2 and 2.88% respectively. The sensory evaluation of the acceptable ladoo revealed that the texture, appearance, color, aroma, taste and all quality parameters were in acceptable range during storage. The product shelf life was found to be 30 days with addition of preservative i.e. food grade potassium sorbate followed by packaging of millet ladoo by using polyethylene terephthalate tray as primary packaging material and multilayer plastic laminate pouch as a secondary packaging material. The shelf life of millet ladoo was 15 days without addition of preservative when packed in polyethylene terphthalate tray that was placed in multilayer plastic laminate pouch at room temperature. The sensory parameters of millet ladoo packed in polyethylene terphthalate tray without multilayer plastic laminate pouch was not acceptable for further studies. The work done was an attempt to develop value added products of major and minor millets and increase consumption of millet products for better nutrition of consumers.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29839
       
  • Impact of Covid-19 on Psychological Stress and its Association with
           Dietary Practices of Indian Youth (18-25 years)

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      Authors: Chandni Chopra, Dr. Subhadra Mandalika, Narendra Kinger
      Pages: 492 - 505
      Abstract: Consequences of COVID-19 pandemic can have a detrimental impact on psychological health of youth. Eating in response to stress, emotional cues and boredom may lead to excess consumption of high fat and high sugar foods, adversely affecting physical as well as mental health. To assess the impact of COVID-19 lockdown on psychological health, dietary and lifestyle practices among youth. A total of 261 youth (18-25 years) residing in India were studied for psychological stress and dietary practices during the COVID-19 lockdown period. Participants were recruited in an online survey using snowball and convenience sampling techniques. An online questionnaire was designed to elicit information on socio-demographic details, physical activity, dietary habits and frequency of foods consumed before and during the pandemic. Covid-19 Peritraumatic Distress Index (CPDI) was used to assess stress. As per the CPDI scores of 261 participants enrolled, 13% were severely stressed while 32.95% had mild-moderate stress. Daily exercise during lockdown significantly predicted CPDI scores (p<0.05). Frequency of consuming fried foods, soft drinks, desserts and fast-food prior and during the lockdown was significantly associated with stress whereas frequency of consuming nuts was negatively associated (p<0.05). Frequent snacking and consumption of outside food was also associated with CPDI scores (p<0.01). COVID-19 has adversely impacted mental health and dietary habits thereby leading to severe distress and disease risk among youth. Stress management and adaptation of healthy diet and lifestyle should be recommended as a nonpharmacological approach towards holistic health among youth.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29444
       
  • A Comprehensive Review on Role of Nutrition in Management of Breast Cancer

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      Authors: Suganya K, Sumathi S
      Pages: 506 - 523
      Abstract: Breast cancer (BC) is the most frequent malignancy in women and the second most common cause of cancer worldwide. There’s a lot of evidence that lifestyle factors including food, body weight, and physical activity are linked to a higher risk of breast cancer. Several bioactive food ingredients, including both essential and non-essential nutrients, can change gene expression profiles. Consequently, nutrigenomics provides information on the effects of consumed nutrients and other food components on gene regulation and transcription factors, i.e., diet-gene interaction, to find dietetic components that are beneficial or damaging to one’s health. Biological processes such as epigenetics, transcriptomics, and proteomics influence nutritional genomics (nutrigenomics), which is the junction of health, food, and genomics. As a result, it will help to determine unique nutritional requirements based on a person’s genetic composition (personalized diet), and also the link between diet and chronic diseases such as cancer, opening up new avenues for a better understanding of the impacts of breast cancer and its management. Chemotherapy or radiotherapy patients with BC experience a variety of symptoms that influence their quality of life. According to research studies on nutritional therapy during BC treatment, nutritional counseling and supplementation with certain dietary elements may be useful in reducing drug-induced side effects and increasing therapeutic efficacy. As a result, nutritional control in BC patients may be considered a critical component of a multimodal treatment strategy. The goal of this review is to give a summary of the existing research on the association between dietary variables and BC.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.30271
       
  • Prevalence of Serum Cobalamin and Serum Folate Deficiency with Associated
           Risk Factors among Children Aged 0 to 19 Years in India – A Review

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      Authors: Areeba Khanam, Surbhi Gupta, Neha Singh, Kashish Vohra, Kapil Yadav
      Pages: 524 - 536
      Abstract: Anemia is broadly caused by nutritional and non-nutritional factors. Deficiency of cobalamin and folate are one of the causes of anemia and hence are of public health significance among 0 to 19 years old children in India. These deficiencies either alone or together may cause megaloblastic anemia, poor cognitive and motor development and stunting amongst children. To estimate the prevalence of serum cobalamin and serum folate with associated risk factors among children aged 0 to 19 years in India through various published studies. This review literature search was carried out using internet search engine namely PubMed, Google Scholar, Cochrane, Research gate using the term of cobalamin, vitamin B12, folate, children, deficiency and India from January 1st 2011 to June 30th 2021. Of the 252 research articles identified, 13 articles meeting the inclusion criteria (community based, cross sectional studies) were included and 5 articles among 0 to 5 years, 8 articles among 6 to 19 years reported the prevalence of cobalamin and folate deficiency. The prevalence of cobalamin deficiency ranged from 7 to 74% and prevalence of folate deficiency ranged from 1.5 to 40.2% among children aged 0 to 19 years. Most common associated risk factor identified was inadequacy of the diet and consumption of only vegetarian diet. Cobalamin and folate deficiency are of significant public health importance in age group 0 to 19 years in India. The deficiency varied across region and by contributing factors. Dietary diversification and promoting animal source of foods amongst children should be promoted to address cobalamin and folate deficiency.
      PubDate: 2022-10-10
      DOI: 10.21048/IJND.2022.59.4.29323
       
  • Quality Assessment of Cumin and Inulin Fortified Bakery Products and
           it’s In Vitro Iron Bioavailability

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      Authors: Neerja Usha Kujur, Komal Chauhan, chakkaravarthi saravanan
      Pages: 408 - 423
      Abstract: Anemia is a worldwide deficiency that affects women and children. It can be overcome by adding iron in the diet by food fortification. The objective of the study was to improve iron bioavailability in bakery products by adding cumin and inulin. The physicochemical, nutritional and iron bioavailability properties of cumin and inulin fortified bakery products like breads, muffins, cookies and rusk were determined. The ash content analysis of cumin fortified bread was found to have higher mineral content in comparison to the other fortified bakery products. Among all the bakery products cumin fortification with inulin containing bread was found to have second higher iron bioavailability (0.7±0.004 mg/100 g). In the fortified bakery products, bread fortified with cumin and inulin was found to be better than the reference bread. Still in comparison to the reference bread fortified bread, organoleptic was found to be better. Therefore considering the iron bioavailability and relative overall acceptability, cumin fortified bread may be considered as one of the alternative for iron fortified products for preventing the iron deficiency anemia.
      PubDate: 2020-10-10
      DOI: 10.21048/IJND.2022.59.4.30360
       
 
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